Rustic Whole Wheat French Bread (Dutch Oven Option)

Homemade flavor, hearty texture, and better ingredients than store-bought loaves

There’s nothing quite like the smell of freshly baked bread filling your kitchen. This rustic French bread recipe combines the classic lightness of a French loaf with the hearty goodness of whole wheat flour — and it’s surprisingly easy to make at home.

Whether you bake it on a sheet pan or in a Dutch oven, the result is a beautifully golden crust, a soft and flavorful interior, and a loaf that feels both wholesome and indulgent.

Why Use Some Whole Wheat Flour Instead of All White?

Using a blend of whole wheat and all-purpose (or bread) flour gives you the best of both worlds:

• Whole wheat flour adds flavor, fiber, and nutrients like iron and magnesium. It brings a slightly nutty taste and a more satisfying chew.

• All-purpose or bread flour helps the loaf rise higher and stay light. 100% whole wheat bread can be dense, but this mix keeps it airy and tender.

If you’re new to bread making, this half-and-half combination is ideal. It’s forgiving, flavorful, and makes your kitchen smell like a French bakery.

Tip: The finer your whole wheat flour, the softer your crumb will be. Stone-ground or coarse flours create more rustic texture.

Exploring Different Flours: 00, Organic, and Regional Options

00 Flour

This finely milled Italian flour is best known for pizza dough and pasta, but it can make exceptionally smooth bread. It creates a delicate crumb and thinner crust — great if you prefer a lighter French loaf.

Organic Flours

Organic flours are milled from grains grown without synthetic fertilizers or pesticides. They often have better flavor and a slightly different absorption rate, so you may need to adjust water slightly.

Canadian Flour

Canada is famous for its high-protein wheat, which produces stronger gluten and an extra chewy structure. If you use Canadian all-purpose or bread flour, expect a bit more rise and resilience in your dough.

Ukrainian Flour

Ukrainian wheat tends to be softer and lower in gluten, producing a tender, slightly more delicate loaf. It’s perfect if you like your bread light but still hearty.

Note: No matter the flour, the key to success is balance. Mix flours to get the taste and structure you love most.

The Cost: Homemade vs Store-Bought

A standard artisan loaf can cost anywhere from $5–$8 at a bakery or grocery store.

Making it yourself? Let’s break it down:

Ingredient Cost (approx.)

Servings Flour (5 cups total)$1.00–$1.502 loaves

Yeast & sugar $0.30—

Olive oil & salt$0.20—

Energy (oven)~$0.30—

Total cost: Around $2.00–$2.50 for two full loaves.

That’s $1.25 per loaf — fresher, cleaner, and more flavorful than anything store-bought. Plus, you know exactly what’s in it.

Make It Ahead: Overnight or Next-Day Dough

Bread dough actually benefits from time.

After kneading, instead of the first rise at room temperature, you can:

1. Cover the bowl tightly and refrigerate overnight (up to 18 hours).

2. The next day, let it come to room temperature and continue with shaping and baking.

This slow fermentation deepens the flavor and improves texture. It’s also incredibly convenient — perfect for fresh-baked bread in the morning or at dinner time.

Tip: Cold dough is easier to handle. Shape it straight from the fridge, let it rest until slightly puffy, then bake.

Storing Homemade Bread

Homemade bread doesn’t contain preservatives, so it’s best enjoyed within 2–3 days. Here’s how to make it last longer:

• Room Temperature: Wrap in a clean towel or store in a paper bag to keep the crust crisp.

• Freezer: Slice and freeze in airtight bags for up to 2 months. Toast or reheat in the oven straight from frozen.

• Avoid the fridge: It tends to dry bread out faster.

If your bread does go a bit stale, don’t throw it away — it makes excellent croutons, French toast, or breadcrumbs.

Final Thoughts

Baking your own French bread isn’t just about saving money — it’s about creating something deeply satisfying and nourishing from simple ingredients.

This whole wheat version balances tradition and health, and once you taste it warm from the oven with a little olive oil or dairy-free butter, you’ll never want to go back to store-bought.

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Recipe:

Ingredients

• 2 cups warm water (about 105°F / 40°C)

• 1 Tablespoon active dry yeast

• 2 ½ teaspoons granulated sugar

• 3 cups all-purpose or bread flour (add more as needed)

• 2 cups whole wheat flour

• 2 ½ teaspoons fine sea salt or table salt

• 1 teaspoon olive oil

• Melted dairy-free butter, optional (for brushing after baking)

Directions:

1. Activate the Yeast

• In a large bowl, combine warm water, yeast, and sugar.

• Stir and let sit for 5–10 minutes, until the surface becomes foamy.

  
  

  If it doesn’t foam, start over with fresh yeast.

2. Make the Dough

• Add 3 cups all-purpose flour, 2 cups whole wheat flour, and salt to the yeast mixture.

• Mix until a rough dough forms.

• Add olive oil and continue mixing (by hand or with a stand mixer).

• If the dough is sticky, add up to ½ cup more all-purpose flour, one tablespoon at a time.

  
  

  The dough should be soft, slightly tacky, and elastic.

3. Knead

• Knead for 8–10 minutes, until smooth and stretchy. Form into a ball.

4. First Rise

• Lightly oil a large bowl and place the dough inside, turning to coat.

• Cover with plastic wrap or a towel.

• Let rise in a warm spot for 1–1½ hours, until doubled in size.

5. Shape the Loaf

• Punch down the dough to remove air.

• Shape into one large round or oval loaf (for Dutch oven) or two long loaves (for baking sheet).

• Cover and let rest for 30–45 minutes, until puffy.

Option 1: Bake on a Baking Sheet

• Preheat oven to 400°F (200°C).

• Place shaped loaves on a parchment-lined baking sheet.

• Use a sharp knife to make 3–4 diagonal slashes across each loaf.

• (Optional) For a crisp crust, place a small oven-safe dish of hot water on the bottom rack.

• Bake 20–25 minutes, until golden brown and hollow-sounding when tapped underneath.

• Brush with melted dairy-free butter (optional) and cool before slicing.

Option 2: Bake in a Dutch Oven (Artisan-Style)

• Place a Dutch oven (with lid) in your oven and preheat to 450°F (230°C) for 30 minutes.

  Preheating helps create steam for a crusty loaf.

• While it preheats, shape the dough into a round loaf and let rise on parchment paper until puffy.

• Carefully remove the hot Dutch oven.

• Lift the dough (with parchment) into the pot.

• Score the top with a sharp knife.

• Cover with the lid and bake for 25 minutes.

• Remove the lid and bake an additional 10–15 minutes, until the crust is deeply golden.

• Cool on a wire rack for at least 30 minutes before slicing.

Tips & Variations

• For a softer crust, brush with melted dairy-free butter right after baking.

• For a heartier flavor, replace ½ cup of all-purpose flour with more whole wheat or add 2 tablespoons wheat germ.

• Storage: Keeps at room temperature (wrapped) for 2–3 days or freeze up to 2 months.

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Homemade or store bought?

• Homemade!
• Store bought. Too much work.

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